Spicy BBQ Nachos

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Chicken Recipes | Appetizer and Snacks

Spicy BBQ Sauce

Distinctive Sauces

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Time:

Serving Size:

Calories:

Ingredients

1 bottle Allegro Hickory Smoke Marinade

1 bottle Allegro Spicy BBQ Sauce

2 chicken breasts

1 bag (13 oz) tortilla chips

1 tomato, diced

2 jalapenos, sliced

2 tablespoons fresh cilantro

1 avocado, diced

For Queso:

1/2 pound of white american cheese

1/4 cup of milk

1 tablespoon of butter

1 (4 oz) can of green chilis

1/4 teaspoon of cumin

1/4 teaspoon of garlic salt

A pinch of cayenne pepper (add more to increase heat)

Directions

Prep Chicken:

Preheat oven to 350°F (176°C). Place chicken breasts in a baking dish and cover in marinade. Cover the dish in aluminum foil to seal in moisture. Cook the chicken for 45 minutes to an hour or until cooked through.

Allegro Tip: to save prep time, cook the chicken with the marinade for approximately 8 hours on low heat in a slow cooker.

Remove the chicken from the dish to cool and drain the remaining liquid from the dish. Once cooled enough to touch, shred the chicken and place back into the baking dish.

Add about half the bottle of barbecue sauce to the shredded chicken, stir, and place back in the oven for about five minutes. Remove from heat.

Prep Queso:

Place cheese, milk, and butter in a sauce pan over low heat. Heat until melted, stirring frequently. Once melted and combined. Remove from heat. Stir in green chillis, cumin, garlic salt, and cayenne pepper. Add extra cayenne for additional heat if preferred. You can also add more milk to thin sauce if you prefer it thinner.

Assemble Nachos:

In a large skillet, spread out the tortilla chips. Layer the barbecue chicken, tomatoes, and jalapenos. Drizzle the remaining barbecue sauce and queso on top.

Bake for 15 minutes.

Sprinkle the avocado and cilantro on top of the nachos. Serve and enjoy!